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Crock Pot Beef and Noodles Recipe

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3.9 from 83 reviews

This Crock Pot Beef and Noodles recipe offers tender, flavorful stew beef slow-cooked to perfection in a savory, rich sauce with a creamy cornstarch slurry thickener. It’s combined with egg noodles and fresh peas for a comforting, hearty meal perfect for busy days when you want a delicious, hands-off dinner.

Ingredients

Beef and Seasoning

  • 2 1/2-3 lbs stew beef, cut into 1 inch cubes
  • 1 1/2 Tbsp steak seasoning (Montreal or Chicago)
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 large onion, diced
  • 4 medium garlic cloves, minced

Liquids and Sauces

  • 2 1/2 cups low sodium beef stock
  • 1/2 cup soy sauce or teriyaki sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp Dijon or horseradish mustard
  • 1 Tbsp light brown sugar

Thickening and Cream

  • 2/3 cup heavy cream
  • 4 Tbsp cornstarch, plus additional as needed

Vegetables and Garnish

  • 1 cup frozen petite peas
  • fresh thyme or parsley for garnishing

Main Carbohydrate

  • 1 12 oz package medium egg noodles, cooked to al dente per package instructions

Instructions

  1. Prepare the slow cooker: Spray the bottom and sides of a 6-quart slow cooker with cooking spray to prevent sticking.
  2. Season the beef: Combine the beef with steak seasoning, black pepper, and dried thyme. Place the beef cubes evenly at the bottom of the crock pot. Layer the diced onion and minced garlic on top of the beef.
  3. Mix liquids: In a small bowl, whisk together beef stock, soy or teriyaki sauce, Worcestershire sauce, Dijon or horseradish mustard, and light brown sugar. Pour this mixture evenly over the beef and aromatics in the slow cooker.
  4. Slow cook the beef: Secure the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
  5. Add peas and thicken sauce: Once the beef is tender, increase the slow cooker to high and uncover. Add the frozen peas and stir to combine. In a small bowl, whisk the heavy cream with the cornstarch until smooth, then stir into the crock pot. Repeat adding more cornstarch slurry as needed to reach desired sauce thickness. Simmer uncovered on high for 15-20 minutes to thicken.
  6. Cook noodles: Meanwhile, cook egg noodles according to the package instructions until al dente. Drain well.
  7. Combine noodles and serve: Add the cooked noodles to the crock pot and stir thoroughly to coat with the creamy beef sauce. Serve immediately, garnished with fresh thyme or parsley.

Notes

  • Meat Substitute: Use chuck roast cubes instead of stew beef; you can shred the meat with forks after cooking if preferred.
  • Vegetable Alternatives: Replace peas with frozen mixed vegetables or peas and carrots for variety.
  • Additional Vegetables: Add 8 ounces of sliced mushrooms to the beef before slow cooking to make a mushroom gravy.
  • Cream of Mushroom Soup: One can can be added to beef broth for thickening and flavoring, but the cream and cornstarch slurry at the end is preferred.
  • Beef Stock Options: Low sodium beef broth can be used instead of beef stock without changing the flavor profile significantly.

Find it online: https://flavorspath.com/crock-pot-beef-and-noodles-recipe/